Bisi Bele Bath

• 11/2cups: Rice
• 1/2cup: Tur dal
• 2 no: Small brinjals
• 1 : Fresh Carrot
• 2 : Fresh Drumsticks
• A small piece of vegetable marrow
• A handful: Madras onions
• A pinch: Turmeric powder
• 6 : Red chillies
• 4 : Green chillies
• 2 tsp: Mustard
• 20 gm: Cashew nut
• Curry leaves few
• Coriander leaves few
• Tamarind size of a lime
• Ghee for frying
• Salt to taste

• 1tsp: Fenugreek seeds
• 1tsp: Coriander seeds
• 6 : Red chillies
• Grated coconut

• 4-5: Cardamoms
• 4-5: Cloves
• ½ tsp: Aniseeds
• 1tsp: Poppy seeds
• A small piece: Cinnamon

1. Peel Madras onions.
2. Peel and cut vegetables into 1 inch pieces.
3. Wash rice and dal thoroughly. Place it in a container with 21/2 cups of water, a pinch of turmeric powder and chopped vegetables.
4. Heat a little oil in a frying pan and fry the ingredients for powdering until fenugreek turns golden brown in colour. Powder and keep aside.
5. Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside.
6. Soak tamarind in a little water and extract juice.
7. Heat oil, add red and green chillies, mustard and curry leaves. When mustard crackles, add to rice and mix well. Add tamarind juice, salt to taste and mix thoroughly.
8. Heat a little ghee and fry cashew nuts until golden brown in colour.
9. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire.
10. Garnish with chopped coriander leaves and add some ghee just before serving.